I've always wanted to try those recipes that call for liquifying currant jelly - now I can. My beautiful currant bush produced about 2 gallons of fruit. That fruit made about four batches of jelly. Help me remember to bring some when I come to visit.
Yes, I know I could have tried those lovely tart recipes long ago with store bought jelly. I just don't buy store bought jelly. David makes fabulous marmalade and our raspberries are productive enough for jelly during the first week of July when they bear their heaviest. And blackberries grow wild on the ditch bank and this town used to be known for it's strawberry farms (all houses now) and there are still some great locally grown berries. (If all you've been eating is supermarket berries from California, Mexico, etc.... I am truely sorry) Living in "berry land" makes buying jams and jellies very unnecessary.
I have also learned to layer plants to start new ones. My currant bush has been the parent plant for several clones. I have given most away, but have kept one that just began to bear this year. In a couple of years it too should be mature enough to be loaded with fruit.
